Arginine metabolism in sugar deprived Lactococcus lactis enhances survival and cellular activity, while supporting flavour productionon

Food Microbiology

Volumn 29, Issue 1, 2012, Pages 27-32

  Brandsma, J B ^a   van de Kraats, I ^a   Abee, T ^b   Zwietering, M H ^b   Meijer, W C ^a  

^a CSK FOOD ENRICHMENT   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Arginine metabolism; Cheese ripening; Flavour; Lactococcus; Survival

Indexed keywords

ARGININE; FLAVORING AGENT; LACTOSE;

ARTICLE; CHEESE; GROWTH, DEVELOPMENT AND AGING; LACTOCOCCUS LACTIS; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY;

ARGININE; CHEESE; FLAVORING AGENTS; LACTOCOCCUS LACTIS; LACTOSE; MICROBIAL VIABILITY;

LACTOCOCCUS; LACTOCOCCUS LACTIS;

EID: 80054915291     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.08.012     Document Type: Article

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